ROSEBUD-RUSH Gets Conditional Pass on Health Inspection - Chicago Restaurant

SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE - Comments: (7-38-005 B2) SOURCE OF SHELLFISH UNKNOWN. FOUND 2-SMALL CONTAINERS OF RAW MUSSELS & 2-SMALL CONTAINERS OF RAW CLAMS IN COOLER-WITHOUT THE SHELLFISH TAGS. PRODUCT WAS PROPERLY DISPOSED OF. (TOTAL VALUE==$25.00 AT 8 POUNDS-TOTAL WEIGHT). Shellfish shall be obtained from an approved source and kept in their original package until sold.

Without knowledgeable supervision, critical food safety practices may be overlooked, significantly increasing risk of foodborne illness outbreaks affecting multiple customers.

The person in charge must be present during all hours of operation, hold valid certification, and demonstrate food safety knowledge.

Person in charge must: Be present during all operating hours; Hold valid City of Chicago Food Service Sanitation Certificate; Demonstrate knowledge of foodborne disease prevention, HACCP principles, and Code requirements; Ensure employee compliance with food safety practices.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: TEST TRIPS NEEDED AT SANITIZING SINKS-MUST PROVIDE. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: FOLLOWING NEED CLEANING: COMPRESSORS/FAN GUARDS OF COOLERS, EXHAUST VENT OF THE DISHMACHINE, INTERIOR FLOOR OF SMALL COOLERS AT COOK'S LINE, INTERIOR OF FRYER, CABINETS UNDER WAIT STAFF STATIONS-DUE TO FOOD DEBRIS/DUST/DIRT. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MISSING FLOOR TILES & POOR FLOOR GROUTING AT COOK'S LINE & DISHROOM (2ND FLOOR) MUST BE ADDRESSED, & KEPT DRY. FLOOR AREA AROUND THE BOOSTER HEATER OF DISHMACHINE MUST BE KEPT CLEAN. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MISSING BASEBOARD TILES IN VARIOUS AREAS OF THE 2ND FLOOR KITCHEN OR OPEN GAPS BETWEEN THE WALLS & BASEBOARD TILES MUST BE SEALED. The walls and ceilings shall be in good repair and easily cleaned.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: BROKEN/MISSING LIGHT SHIELDS IN MAIN KTCHEN MUST BE REPLACED. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: BROKEN/MISSING LIGHT SHIELDS IN MAIN KTCHEN MUST BE REPLACED. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.